Lunch Catering
Interactive Video
•
Professional Development
•
9th Grade
•
Practice Problem
•
Easy
Daniel Cote
Used 4+ times
FREE Resource
Enhance your content in a minute
10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How many meals do the chefs prepare each week?
10,000 meals
1,200 meals
120 kilograms of meals
800 meals
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What time does the kitchen's daily preparation start?
At 4:30 a.m.
At 10:00 a.m.
At noon
At 6:00 p.m.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How are the vegetables for Mapo Tofu prepared?
Boiled
Washed and cut
Fried
Steamed
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main ingredient in Mapo Tofu?
Carrots
Tofu
Pork
Green onions
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of adding starch water in Mapo Tofu?
To reduce cooking time
To increase quantity
To adjust consistency
To enhance flavor
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What special equipment do chefs use to wash rice?
A large steamer
A metal shovel
A special machine
A cast-iron wok
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How is the chili japchae prepared?
Fried
Steamed
Boiled
Baked
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